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1
Lime Curd:
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2
In the bowl of a double boiler, wisk eggs, yolks, sugar, and salt. Turn the heat to medium, and add lime juice, zest, and butter. Stir constantly until mixture thickens, about 10-15 minutes. Immediately pour the thickened mixture through a sieve. Cover the surface of the curd with plastic wrap, and cool in the refrigerator for at least one hour.
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3
Macaroons:
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Position two oven racks in the center and upper part of the oven. Preheat the oven to 340 degrees.
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5
In bowl of a double boiler, add egg whites, sugar, salt, honey, and lime juice. Turn heat to medium, and stir constantly, until mixture becomes warm to the touch.
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When the egg whites are warm, stir in the coconut and flour. Continue cooking over medium heat until mixture is slightly dry, and thickens to the point that a dropped spoonful of batter will hold its shape. Remove from heat, and stir in vanilla. Refrigerate the mixture until cool enough to handle.
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7
Using a 1 1/2 to 2 ounce cookie scoop, drop mounds of the mixture onto a parchment, or silicone mat lined cookie sheet, spacing about 2 inches apart. Press the sliced almonds onto the top and sides of each macaroon mound, maintaining the rounded scoop shape. Using a pairing knife dipped in hot water, create a hole in the center of the cookie mounds. Push and pull the sides of the macaroons with the knife, making a nest with a 3/4 inch wide hole in the middle.
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8
Bake for 18-20 minutes, roataing baking sheets and switching racks half way through the cooking process. Remove the macaroons when they are light-golden brown in color. Cool the cookies on the baking sheets.
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9
Once the cookies are cool, use a small spoon, or a pastry bag, and fill the macaroon nests with the lime curd. Serve immediately, or store the cookies in a tightly fitting container in the refrigerator.
